Instructions
Step 1: Cook the rigatoni in salted boiling water according to package instructions. Drain and set aside.
Step 2: Heat olive oil in a skillet over medium heat and sauté the zucchini slices until tender and lightly golden.
Step 3: Add minced garlic and cook for about 1 minute until fragrant.
Step 4: Pour in vegetable broth and let it simmer for 2–3 minutes.
Step 5: Stir in the heavy cream and pesto, mixing until smooth.
Step 6: Add Parmesan cheese and stir until melted and the sauce thickens slightly.
Step 7: Toss in the cooked rigatoni and mix until fully coated.
Step 8: In a separate pan, fry thin zucchini slices in oil until crispy and golden, then drain on paper towels.
Step 9: Serve the pasta topped with crispy zucchini and fresh basil.
Storage and Reheating Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat gently on the stovetop or microwave with a splash of broth or cream to loosen the sauce.
Keep crispy zucchini separate and add after reheating for best texture.
Not ideal for freezing due to the cream-based sauce.
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